Carrot & Squash Curry Soup

This soup is super healthy and super delicious. I practically drank it from the pot. As usual, it's another favorite from The Pioneer Woman. I LOVE HER.

Ingredients

3 Tablespoons Olive Oil

5 cloves Garlic, Minced

1 whole Large Onion, Diced

3 whole Carrots, Washed And Sliced Thin

4 whole Yellow Squash (sliced)

Salt To Taste

1 Tablespoon Curry Powder (more To Taste!)

½ cups Dry White Wine (optional)

48 ounces, fluid Chicken Broth

Heavy Cream (optional)

Directions

- Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat.

- Add carrots and cook for 3 minutes, or until they start to get soft.

- Sprinkle in a little salt.

- Add squash.

- Stir and cook for a few minutes, until squash is soft and tender.

- After a few minutes, add salt to taste and the curry powder.

- Pour in wine if using.

- Let evaporate for about 30 seconds, then pour in chicken broth.

- Reduce heat to a simmer, cover pot, and cook for 1 hour.

- After 1 hour, taste and adjust seasonings.

- Turn off heat.

- Puree soup using an immersion blender, or in batches in a regular blender.

- Return to soup pot and bring to a simmer.

- Serve hot.

- If you’re feeling naughty, drizzle heavy cream over the top.

Tips & Tricks

- I didn't use the white wine or the heavy cream. I just drank ate it straight, man.